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Prosciutto and Smoked Gouda Panini

Prosciutto and Smoked Gouda Panini
Shelly Strazis

10 servings (serving size: 1 panino)

You'll need to cook the panini in batches; keep cooked panini warm in a 250° oven. The sandwiches make hearty lunch fare on their own, or serve them with a tossed green salad or Chicken, Chickpea, and Zucchini Stew.


  • 20 (1-ounce) slices Italian bread
  • Cooking spray
  • 6 ounces smoked Gouda cheese, thinly sliced
  • 6 ounces thinly sliced prosciutto

Nutrition Information

  • calories 265
  • caloriesfromfat 33 %
  • fat 9.7 g
  • satfat 5 g
  • monofat 3 g
  • polyfat 1.2 g
  • protein 14.5 g
  • carbohydrate 28.9 g
  • fiber 1.5 g
  • cholesterol 36 mg
  • iron 1.9 mg
  • sodium 772 mg
  • calcium 204 mg

How to Make It

  1. Coat 1 side of each bread slice with cooking spray. Place 10 bread slices, coated sides down, on a work surface. Divide cheese and prosciutto evenly among 10 bread slices. Top with remaining bread slices, coated sides up.

  2. Heat a large nonstick skillet over medium heat. Cook panini 5 minutes on each side or until lightly browned and cheese melts, pressing with a spatula to flatten.